French Dry Salami by Regis Senan - 200g
Cooking Advice :
If you kept the salami in the fridge, leave it at room temperature for at least 30mn, then cut it into very thin slices before eating. As simple as that!
Wine Recommendation :
To enhance your experience, we do recommend a dry white wine with some touch of acidity and minerality. We mostly have in mind the Chablis, a Chardonnay wine from Burgundy region, or a white Sancerre.
If you'd like to enjoy red wine, then we would recommend a light, fruity red wine with a very low tannin level (Alsace Pinot Noir, or Beaujolais Primeur for example) to make sure the wine taste is not altered while eating your french salami.
Additional information :
|pork meat, salt, lactose, dextrose, pepper, garlic, spices, lactic ferments, preservative : saltpeter
|Salami is a delicate product prone to drying up: Ideally it should be put out of their original wrapping, then wrapped in butcher paper, kitchen towel or aluminium foil at room temperature in a cool, ventilated and dry storage (12 to 18°C), if not possible, place it in the vegetable compartment of the fridge. It is best to consume the salami within 1 to 2 weeks after you started slicing it.
Read more about preserving dry salami
Disclaimer: These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
The Senan family business was founded in 1952, at the heart of Brittany, near Guerlédan lake.
In 2010, 3rd generation of charcuterie manufacturer, Regis Senan (to the left on the picture) took up the challenge of producing salted sausage meats meeting the strict requirements of Japanese market, with the help of key people : Olivier Jamet (to the center of the picture), a university profesor in Japan for more than 20 years and Marc Timi (to the right on the picture), a business consultant passionate about Japan.
It took 2 years of passionate and dedicated work for this artisan to elaborate this exceptional saucisson, becoming the first french salami maker to finally reach Japan in ten years!
Made of 100% French pure superior pork and delicately spiced, each french salami is controlled, weighed and selected when it has reached perfect maturation.
The Charcuterie des Druides is strongly dedicated to quality in order to offer the best french salami, following traditions and french know how in the making process while relying on a modern approach in promoting its delicious saucisson in Asia and Japan.